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175g blood orange purée (10% sugar) 40g granulated sugar 4g low methoxyl pectin 75g skim milk, warm 1. In a medium saucepan, gently warm the purée. 2. Combine sugar and pectin and whisk into the purée. Bring just to a boil, stirring continually. 3. Whisk in the skim milk and return to a boil. 4. Pour into a silpat lined frame or flexipan forms and allow to set at room temperature. Michael Laiskonis Workbook www.mlaiskonis.com February 2009 Yield: approximately 300g
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Blood Orange Pate de Fruit (Skim Milk) Yield: approximately 300g 175g blood orange purée (10% sugar) 40g granulated sugar 4g low methoxyl pectin 75g skim milk, warm 1. In a medium saucepan, gently warm the purée. 2. Combine sugar and pectin and whisk into the purée. Bring just to a boil, stirring continually. 3. Whisk in the skim milk and return to a boil. 4. Pour into a silpat lined frame or flexipan forms and allow to set at room temperature.
Michael Laiskonis Workbook
www.mlaiskonis.com February 2009